Thai Green Curry

Thai Green Curry

This delicious and nutritious Thai Green Curry recipe is quick and easy to make.

CAL P/SERVE
795
kJ P/SERVE
3330
FAT P/SERVE
25.4g
CARBS P/SERVE
83.4g
PROTEIN P/SERVE
55.0g
SUGAR P/SERVE
23.1g
SODIUM P/SERVE
2320g
FAT
%
2.9%
ENERGY RDI%
38.2%

If you don't like your curries too spicy, be careful about the type of curry paste you put in. If you like a mild curry, you may even consider reducing the amount of paste you put in.

Either way, we know you'll love this dish.

Ingredients

  • 3 Tablespoon Green Curry Paste  
  • 1 chicken breast, skin off
  • 1 Zucchini sliced
  • 2 tablespoons fish sauce
  • 3 teaspoon brown sugar
  • 1 small onion sliced into half moon
  • 2 teaspoons corn flour
  • 150ml water
  • 1/3 cup light cooking cream
  • 1 can Evaporative Coconut Milk Light
  • 2 cups rice, cooked as per instructions

Method

  1. Cook Rice as per instructions.
  2. In a large non-stick frypan or wok place onion on med high heat and stir fry for 5 mins, do not burn the onion, turn heat down if necessary.  Once cooked put on a plate and set aside.
  3. Keep the wok going, turn down heat to med and add the curry paste. You want to cook the paste for 1 minute. 
  4. Now place the diced chicken with the curry paste and cook for 5 mins. 
  5. Now add the Light Coconut Milk mix together.  Add ½ cup of water, fish sauce. sugar and bring to the boil. Once sauce is simmering, turn heat down zucchini and cook for 5 mins.  Now add the onion back into mixture and simmer for a further 5 mins.
  6. Now add light cooking cream, stir.  Mix 2 teaspoons cornflour with ¼ cup cold water and add to the curry, this will thicken it, keep stirring.  If you feel it is a bit too thick, add a little extra milk or water, but it should be a nice glossy thick curry sauce.
  7. Serve on steamed rice.

Nutrition Table

Servings: 2 Serving size:865g
Average Serve Average 100g
Energy 3330 kJ 385 kJ
  795 Cal 92 Cal
Protein 55.0 g 6.4 g
Fat, total 25.4 g 2.9 g
- Saturated 16.8 g 1.9 g
Carbohydrate 83.4 g 9.6 g
- Sugars 23.1 g 2.7 g
Sodium 2320 mg 268 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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